Red flannel hash

A great way of turning a side order of beetroot into filling a main meal or a great brunch.

Chunky mince pie slices

Inject some Christmas spirit into the workplace with these easy to share slices

Tender braised duck with pomegranate molasses

This simple recipe has its origins in Persian cooking, where fruits are
often combined with meat. An exotic treat

Creamy rhubarb tarts

Puff pastry makes these rhubarb tarts mouthwateringly delicate. Use your favourite fruit of the season

Deep-filled asparagus & mascarpone tartlets

A fresh starter or canapé. A little skill is require, but once mastered you can easily change the fillings to suit the seasons

Tomato & anchovy risotto with crispy crumbs

Use up budget storecupboard groceries in this simple Italian rice pot with basil and breadcrumb topping

Middle Eastern bread & goat’s cheese salad

Barney’s version of fattoush – a classic Middle Eastern bread salad. Fattoush doesn’t normally contain goat’s cheese, but it turns it into more of a main meal

Pan bagnat loaf stuffed with salade nicoise

Mary Cadogan shows you how to make a Provençal speciality that’s the most perfect of picnic foods

Banana loaf

A tasty way of using up overripe bananas

Utterly foolproof rice

You can’t go wrong with Sara Buenfeld’s foolproof rice recipe